In my family I eat a plant based diet and my kids and husband enjoy meat. Cooking meat and veggies on the BBQ is a great way for us to all eat what we would like.  This is also my opportunity to stock up the fridge with some yummy cooked veggies to use in salads and leftover meals.  AND my husband does all the cooking! 

You will need a Gas BBQ 

Cut sweet potato, potatoes and beetroot into wedges
Place in a large oven tray
Cover with olive oil, salt & pepper and rosemary
Optional: Cover with polenta as it makes them more crispy
Place in BBQ and stir occasionally until cooked and crispy

Roasted Aubergine and Capsicum
Place a whole aubergine and capsicum into the BBQ
Leave it until it is cooked through (soft), turning regularly
Once cooled, cut it into chunks
Place in individual jars in the fridge with olive oil, salt, rosemary, dash of vinegar

Grilled Zucchini:
Slice Zucchini in to slices (1/2 cm thick)
Coat in olive oil and salt
Place on the hot plate and cook both sides. 

Accompany these dishes with a green salad and some BBQ meat or Falafels if you would like.

Find BALANCE within your MIND, BODY & SOUL

© Copyright Nicola Marie Richardson